January 2024

Bourbon Brown Sugar Pot Roast with Sautéed Green Cabbage and Great Frogs Onward

Let me just start by saying, can you believe we are it is 2024? Amazing! This is a very tasty marinade for a beef roast or other meats such as pork or chicken, even salmon. Marinading adds flavor to the meat with additional oil, herbs and even alcohol. In the process it breaks down the protein and creates a tender meat. Bourbon adds a unique sweetness while, brown sugar brings complexity while soy and worcestershire bring a bit of acidity. Marinaded and slow cooked to perfection you will love this paired with Great Frogs Onward , which is aged in bourbon barrels. this pairing a a lovely marriage of deep dish flavors. Chosen to accompany the roast is sautéed green cabbage in Kerrygold Pure Irish Butter.

Enjoy!

Marinade

Ingredients

1/2 cup bourbon
1/2 cup brown sugar
2 teaspoon Worcestershire sauce
1/4 cup soy sauce
1 medium-size yellow onion, cut crosswise into 1/4-inch-thick rings
3-4 chuck Roast
Kosher or sea salt
Freshly ground black pepper

Ingredients

In a medium-size bowl, whisk together bourbon, brown sugar, Worcestershire, and soy sauce. Pour into a large zip-top bag; add onion and steak. Marinade for several hours or overnight.

Cooking Roast

Heat Oven to 425 degrees. Place roast, (discard marinade), in an uncovered dutch oven for 15 min. Reduce heat to 325 degrees, cover, and bake for 2-1/2 to 3 hours or until roast is fork tender. Check roast partway through and drizzle any juices that are at the bottom of the pan over top of roast. Remove roast when tender and let rest for 15 min before serving.

Notes: If desired, place whole Red or Gold potatoes in dutch oven with roast when 1 hour is remaining of bake time.

Sauté coarsely chopped green cabbage in Kerrygold butter for 15 min, can be started just before removing roast from oven. Sat and Pepper to taste.

Credits: Marinade by Yankee magazine